Aubergine Fritters & Brazil Nut Romesco Sauce

Aubergine Fritters & Brazil Nut Romesco Sauce

by Martin Hill

Martin Hill’s recipe for aubergine fritters with a brazil nut romesco sauce makes a wonderful sharing dish, that would work well as a starter or side dish.

Although Romesco sauce is traditionally made with almonds, Brazil nuts work brilliantly, with their subtle sweetness and earthy flavours. The richness of the nuts works well with the sweetness of the peppers and is balanced with the addition of apple cider vinegar.

Piled on top are Martin’s smoky aubergine fritters.

Serves 4


For the Romesco Sauce
  • 400g Pointed Red Peppers
  • 125g Brazil Nuts
  • 2 Cloves of Garlic
  • Olive Oil
  • 1 tsp Smoked Paprika
  • 2 tbsp Tomato Puree
  • 1 tbsp Chilli Paste
  • 3 tbsp Apple Cider Vinegar
For the Subergine Fritters
  • 2 Small Aubergines, cut into 1 inch cubes
  • 150g Gram Flour or Fava Bean Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 tsp Chill Flakes
  • 1 tsp Cumin Seeds
  • 1 tsp Ground Cumin Powder
  • ½ tsp Turmeric
  • 1 Egg
  • 100g Feta
  • Handful of Mint
  • Oil, for frying


  1. Pre heat your oven to 200c. Place your peppers whole on a baking tray and drizzle over a little olive oil. Roast for around 20-30 mins until well roasted and soft, turning them halfway through. Roast your brazil nuts in the oven for around 5 mins until starting to brown. Set both aside to cool.
  2. To a food processor add the brazil nuts, garlic and a good pinch of salt. Blitz until it resembles fine breadcrumbs.
  3. Once your peppers have cooled peel the outer skin off and scoop out any seeds from the flesh, add the peppers to the food processor.
  4. Add the rest of the ingredients and a good glug of olive oil and blitz again into a smooth, slightly loose paste. Taste and adjust your seasoning adding more salt or chilli. Set aside.
  5. To a frying pan add a good glug of olive oil then add your aubergine along with a good pinch of salt. Sauté until well browned and soft stirring every so often. Set aside.
  6. To a mixing bowl add all of your dry ingredients and mix well. Crack in an egg and whisk in enough cold water brining it together into a thick batter.
  7. Add the cooked aubergine, crumble in the feta and tear in the mint leaves and mix well until all of the ingredients are incorporated.
  8. Heat a good amount of oil in a skillet or deep frying pan, enough to shallow fry. Once the oil is hot enough, add a tablespoon of the batter per a fritter to the pan. Fry on one side then flip, once golden brown and crisp remove from the pan. Fry in batches repeating the process until the batter is used.
  9. To serve spread the romesco sauce on the bottom of a large plate and scatter the fritters on top. Enjoy!

Martin Hill
Martin Hill


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